Prawn and clam bisque

  • Preparation Time12 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 tbsp olive oil
15g butter
50g roasted garlic cloves
2 leeks, minced
45g plain flour
60ml brandy
800ml reduced-sodium chicken broth
60g tomato paste
1 russet potato, peeled and diced
230g prawn, peeled and deveined
12 steamed clams, shells discarded, clams chopped
125ml double cream
1) Heat the oil and butter together in a large saucepan. Add the roasted garlic and leeks and saute 3 minutes, until the leeks are soft. Add the flour and stir to coat.

2) Add the brandy and simmer for 2 minutes. Add the stock, tomato puree and potato and bring to a boil. Boil 6 minutes, until the potatoes are fork-tender.

3) Add the prawns and clams and simmer 1 minute to heat through. Add the cream and dill and simmer 1 minute. Serve with rolls, if desired.

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